Recipe: Bacon Cheddar Deviled Eggs

I stumbled across a recipe for bacon jack deviled eggs today—but I didn’t have all the ingredients, and there were some changes I wanted to make. So here’s the result. The most obvious difference is that I halved the recipe, but I also reduced the proportion of mayo, increased and changed the cheese, removed the onion entirely, and added a pinch of fire.

Bacon Cheddar Deviled Eggs

6 hard boiled eggs, peeled and halved lengthwise

2 T mayonnaise

2 strips bacon, diced and cooked until crispy and drained on paper towels

1 T finely shredded sharp cheddar cheese

1 teaspoon Dijon mustard

a pinch of cayenne, ground chipotle, chili powder, or smoked paprika

salt and freshly ground pepper to taste

colorful finishing salt (optional)

Gently spoon the yolks out of the egg halves and into a bowl. Set the whites on a plate, open side up. Add the mayo, bacon, cheese, mustard, and cayenne to the yolks; mash and mix with a fork. Taste and add salt and pepper as needed. Carefully stuff a little mound of the mixture back into the hole in each egg half. If you have a colorful large-flake salt around, sprinkle a little on top; it tastes good and it looks neat.

Makes 12 rather filling stuffed egg halves.

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That’s a new way to make eggs. It would serve as a different breakfast. Usually I make cheese and colored pepper omelette, which tastes great when served with brown toast and fresh orange juice in the morning, but it is getting old and this recipe seems easy enough for me to try. Thank you for sharing.